Peachbread Recipes
PEACH COBBLER BREAD
I developed this recipe to take advantage of our wonderful Georgia peaches. My husband, Andy, says it tastes just like peach cobbler.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 15
Steps:
- In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. , Pour into a greased 9x5-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 182 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 206mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
SPICED PEACH BREAD
My Spiced Peach Bread straddles the best of summer and fall, it's got chunks of juicy ripe peach warmed up with cinnamon, allspice, and nutmeg. This easy quick bread became an instant family favorite at our house so I'm pretty sure your gang will love it too.
Provided by Sue Moran
Categories Dessert
Number Of Ingredients 13
Steps:
- Preheat oven to 350F Lightly butter a 9x5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing.
- Put the brown sugar and butter into a stand mixer and cream until light and fluffy ~ a full 5 minutes. Make sure to get all the lumps out of the sugar.
- Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes. The batter will be light and fluffy.
- Whisk together the flour, baking powder, salt and spices and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don't over beat. Fold in the peaches.
- Turn the batter into your prepared pan. Spread out evenly, and sprinkle the top lightly with sparkling sugar. You can use regular granulated or raw sugar if you like.
- Bake on the center rack for 50-55 minutes, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine.)
- Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles. You can slice while it's still warm, or wait for it to cool.
Nutrition Facts : Calories 302 kcal, Carbohydrate 35 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 131 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
PEACHY PEACH BREAD
I've been cooking and baking since I was 6 years old and have become an avid recipe collector. This fruity bread is an appetizing addition to breakfast or brunch.
Provided by Taste of Home
Time 55m
Yield 2 mini loaves.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder and salt. Drain peaches, reserving 1/4 cup syrup. Finely chop 1 cup of peaches; set aside. Place remaining peaches and reserved syrup in a blender or food processor; add eggs and butter. Cover and process until smooth. Stir into the dry ingredients just until moistened. Fold in the pecans and chopped peaches. , Spoon into two greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Serve with peach preserves.
Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 290mg sodium, Carbohydrate 45g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.
PEACH BREAD
Use canned peaches to make this quick bread recipe for a cinnamon-accented loaf perfect for the holiday table.
Provided by Janie
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
- In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.
- Bake for about 1 hour, or until a tester inserted in the center comes out clean.
Nutrition Facts : Calories 238.2 calories, Carbohydrate 31.7 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 179.7 mg, Sugar 19 g
SOUTHERN PEACH BREAD
Steps:
- Preheat oven to 350 degrees and spray 3 mini loaf pans *or 1 large loaf pan
- In a medium bowl, combine the peaches, oil, sugar, eggs, sour cream, and vanilla extract.
- Stir in the flour, baking soda, and salt....mixing until just combined.
- Pour batter evenly into prepared pans.
- Place pans in preheated oven and bake for 25-30 minutes if mini loaves, 50-55 minutes if large loaf.
- Remove from oven and allow to cool slightly before slicing and enjoying!
Nutrition Facts : Calories 304 kcal, Carbohydrate 33 g, Protein 4 g, Fat 18 g, SaturatedFat 13 g, Cholesterol 48 mg, Sodium 330 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
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- Make a well in center of mixture. Combine eggs, oil, and almond extract; add to dry ingredients. Stir until dry ingredients are moist.
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Estimated Reading Time 3 mins
- Cream butter and sugar together in a mixing bowl -- using the paddle attachment with a Kitchenaid stand mixer makes this process simpler
- Peel peaches and remove the pit. In a separate bowl, chop and mash well. The more ripe the peaches are, the better the flavor will be.
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Estimated Reading Time 7 mins
- Peel and finely chop the peaches. I also like to use a potato masher to mash them up a bit too. Don't mash too much because you still want the mixture to be chunky.
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- In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 55-60 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
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From midwestliving.com
5/5 (1)Total Time 1 hr 30 minsServings 16
- Grease the bottom and about 1/2 inch up the sides of two 8x4x2-inch loaf pans. Set the pans aside.
- In a large mixing bowl, stir together flour, baking powder, cinnamon and salt. Set aside. In a medium mixing bowl, beat eggs. Stir sugar, oil and vanilla into eggs
- Add egg mixture to dry ingredients, stirring till just moistened (don't overmix). Fold in the peaches and nuts. Divide batter evenly between prepared pans.
- Bake in a 325° oven for 55 to 60 minutes or until a wooden toothpick inserted near the center of each loaf comes out clean. Cool in the pans on wire racks for 10 minutes.
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From amandascookin.com
Estimated Reading Time 4 mins
- Beat together first 6 ingredients until blended. Stir in the remaining ingredients together in a bowl then add to wet ingredients until just moistened. Do not overmix.
- In a separate bowl, combine the topping ingredients, blend in a mini food processor or coffee grinder.
- Scrape batter into loaf pan and sprinkle with topping. Bake 45 to 50 minutes or until cake tester inserted in center comes out clean.
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From anitalianinmykitchen.com
Estimated Reading Time 3 mins
- In a large bowl beat on medium speed beat the butter and sugars until creamy (about 3 minutes) then add the egg, yogurt, milk and vanilla, beat to combine.
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From afarmgirlsdabbles.com
4.4/5 (59)Category Muffins, Scones & Quick BreadsCuisine AmericanTotal Time 1 hr 20 mins
- Lightly spray the insides of two smaller loaf pans - I use these 8" x 4" loaf pans with 3/4-pound capacity, which is a slightly smaller version than the regular 8" x 4" loaf pans with a 1-pound capacity. But this slightly smaller size is my favorite - I've been baking with them "forever". Set prepared pans aside.
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